mixing apple and mesquite wood

Each wood imparts its own unique flavor to beef, pork, poultry and seafood. Chunks will vary in size from small pieces to fist-sized pieces. It has a strong flavor that complements all meats. Mesquite will overpower milder fruit woods such as cherry or apple wood, while maintaining a hint of the desired sweet flavor. You should experiment with using different amounts of smoke wood to determine what works best for you, depending on if you like a heavier or lighter smoke flavor. If I could choose only one smoke wood, it would be apple, which seems to complement most everything I barbecue. If you buy smoke wood at retail stores, it will probably come in paper or plastic bags in small quantities sold by weight or volume. You’ll find smoke wood available in all these forms. Sure you can mix them. Pecan sounds like a good one too. Look around where you live and determine what’s common and plentiful and give that wood a try. When you fire-up the Weber Smokey Mountain Cooker and add smoke wood to the hot coals, it’s common to see an initial flush of white smoke that lasts for 30-60 minutes as the wood ignites. For dense red meat or red game meat, strong heavy smoke works best like hickory, mesquite, and walnut. Guava and kiawe woods can be mail-ordered from Guava Wood Farms in Hawaii. Those shown in bold italics are some of the most popular, most widely available smoke woods. I like it much better than using just one wood. « Reply #11 on: March 19, 2010, 05:58:53 AM » Last time I cold smoked some salmon I alternated oak, apple and alder for three hours of smoke and it came out great. I use about a 1/3 mesquite to 2/3 hickory mix on my smoker. Cherry is one of my favorite woods to use with chicken. It has a strong flavor and works well with beef, fish, or poultry. Berry Bros. sells both dry woods for grilling and green wood for smoking. Kiawe (pronounced key-ah-vay) is indigenous to Hawaii and is related to mesquite. One of the most famous proponents of removing bark from smoke wood is legendary WSM user Mike Scrutchfield. If you do decide to soak wood chunks or chips, shake off any excess water before adding the wood to the fire. Light using the Minion Method. It’s not necessary as long as you’re using decent-sized chunks, and the water doesn’t penetrate seasoned wood very much, anyway. I prefer mixing the woods (mesquite and hickory) and then put on some fruit wood for a additional taste. Give it a try if you’re able to acquire some. You’ll have to try it both ways and see if you can tell any difference. The selection varies but often includes walnut, oak, apple, citrus, olive, pecan, almond, mesquite and hickory. Apple wood is another sweet and fruity wood, but has a much more mellow flavor when compared to cherry or pecan. (adsbygoogle = window.adsbygoogle || []).push({}); Since the Weber Smokey Mountain Cooker uses charcoal as its fuel source, and charcoal by itself doesn’t impart a lot of wood flavor to barbecued meats, we use smoke wood to enhance the flavor and aroma of the foods that we cook. I plan on doing ribs and chicken mostly to begin with. You can see what he had to say about the subject in the Best Ribs In The Universe article. Below you’ll find pictures and descriptions of the smoke woods I have used in the Weber Smokey Mountain Cooker. Notice: This page contains ads and links that earn commissions for TVWB. Other compounds from the burning wood are responsible for the lacquered surface color of barbecued meats. Most people let the wood season before use, but others will use a mix of green and seasoned wood chunks. Logs and slabs are usually too large to use in the Weber Bullet, but may be cut down into smaller pieces to fit into the charcoal chamber. It ended up with young coconut husk as the last 'smoke flavor' It interested me as I have used coconut husks for smoke any times with great success.. I'll have to try that after I try this batch. As a result, it mixes well with these three woods, but also works great by itself. This is not necessary, especially when using large chunks. Better grocery stores will often have these products, too. Oak is one of my favorite smoke woods. Kevin lays a 12″ long split piece of post oak across the bottom of the WSM charcoal chamber, fills the empty area around the wood with unlit Weber Charcoal Briquettes, pours a Weber chimney starter full of lit charcoal on top of everything, lets it burn for about 5 minutes, then assembles the cooker. While hunting for a Beef Short Rib recipe, I saw some comments about 'Layering' smoke flavor.. Actualy selecting one type of smoke first.. for an hr or so.. thne a second wood flavor, then a third.. Generally speaking, you want to use only hardwoods from fruit-bearing or nut-bearing trees. You can always increase the amount of smoke wood next time, but there’s no way to remove smoke from a piece of meat that’s been oversmoked. In parts of the South, it may be hickory and pecan. This is convenient for those who live in urban areas without a lot of storage space and without access to cut trees or branches. After that, the amount of smoke decreases to where very little is visible. Pellets are not typically used in the WSM for smoking large cuts of meat like brisket, pork butts, or ribs. According to Cook’s Illustrated magazine, it’s the lignin in wood that when burned gives us the smoky aroma we associate with barbecue, including notes of clove and vanilla, and sugars in wood’s cellulose and hemicellulose create flavor molecules similar to those in caramel. Besides, water doesn’t penetrate seasoned wood very much anyway. You won’t find kiawe in stores…I am fortunate to have a friend who brings me this wood from Hawaii. Some people are adamant about removing the bark from smoke wood, believing that it introduces an undesirable flavor to their barbecue. These flavor compounds float up from the fire and dissolve into the surface moisture of the meat. If you have to purchase smoke wood, it’s best to buy locally whenever possible because of the high cost of shipping. Here are the basics you need to know about smoke woods and their use in the WSM. The table below offers some guidance about which smoke woods and which meats work well together. This is my favorite approach regardless of how I fire-up my WSM. Mesquite BBQ wood is available in Mesquite chips and Mesquite chunks. Check Home Depot, Lowe’s, Orchard Supply Hardware, Ace, True Value, and other such stores. The conventional wisdom is that cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore are not suitable for smoking. In Texas, post oak and mesquite are the common woods of choice. So I am considering using Mesquite wood instead of Hickory, since Mesquite … Mesquite is commonly used in Texas barbecue, but it’s often burned down into coals before being used as a heat source in wood-fired cookers. The wood is very dense and heavy with a dark, smooth, thin bark. Some people say that sassafras is inappropriate for smoking, yet it is available from some mail-order wood suppliers. They have the same aroma you experience when you visit the cellars at a winery. If you open the smoker after the initial 30-60 minutes of strong visible smoke, you may be surprised to see much of the wood still there, burning slowly and doing its job. I have usually used Hickory smoke on baby backs, and they are awesome. Notice that there’s barely any water penetration into the wood. Weber grillmaster Kevin Kolman has described a split log method he uses in lieu of wood chunks in the WSM that he says gives him good results for Texas-style brisket. I use two parts oak to one part hickory. Traditionally, barbecuers have used whatever wood is common and abundant in their region. If you’re lucky enough to have appropriate smoke wood trees on your property, or know someone who does, you can chop up green logs and branches into chunks for use in your Weber Bullet. I was thinking maybe pecan or possibly mesquite. This technique is only possible when firing the cooker using the Minion Method. Use fruitwood or other medium wood types for pork, poultry, fish, or seafood or vegetables. Pellets are made from compressed sawdust and come in the same wood varieties as chunks and chips. In retail stores you’ll most likely find chunks, chips, and pellets. This photo shows a fist-sized chunk of apple that was submerged in water for 24 hours. I don’t advocate the use of wood chips, because I think chunks burn longer and more evenly. Thanks to the vents on the charcoal bowl, the controlled air flow into the WSM allows the chunks to burn slowly throughout the entire cooking session. Here are some common combos…feel free to experiment to find your favorite! If you order smoke wood over the phone or Internet, you’ll probably have to buy a minimum quantity by weight, usually a 50 pound box or sack of wood.

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